Evening Republican, Volume 15, Number 144, Rensselaer, Jasper County, 19 June 1911 — Puree of Vegetables. [ARTICLE]

Puree of Vegetables.

Clean, wash and prepare in the usual way any kinds of vegetables that to the Season, potatoes, "onions, turnips, carrots, peas; beans, etc. Put them tn a saucepan jrith a bunch of sweet herbs and enough stock to cover them. Season with salt and pepper and boil until tender. Mash them through a fine sieve. Mix together two tableapoonfuls of melted butter and one of dour. Stir in the puree gradually. When well mixed remove from the fire, stir in the yolks of two eggs which have been beaten into, a small quantity of milk and strained. Heat again, but not to a boiling point; serve on a hot dish and garnish with pieces of buttered toast